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dorchadas
Two weeks ago, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
melishus_b came to visit--you can read all about that here. But relevant to this post is that she brought omiyage with her, chocolate from Seattle, since she knew we loved chocolate so much. One bar was milk chocolate, and we basically tore it straight open and ate it on the spot. The other was dark chocolate, and I took it and put it on top of the refrigerator among the rest of our chocolate collection so I can could use it for a future Darker than Black. And that moment has arrived.
I really thought we had eaten chocolate from Seattle Chocolates before and that I had written about it on Darker than Black, but I was wrong. The specific shop I was picturing was the Moonstruck Chocolate shop in Portland, where we bought Moonstruck Edible Flowers & Cherries Dark Chocolate, and the other chocolate from Seattle that we've done was Almond Cherry from Theo Chocolate. That's good, because we've done enough that we've run into duplicates. But I really thought we had eaten Seattle Chocolate before. Maybe we just ate it when we bought it before I even started writing about it? 🤔
Maybe I'm just forgetful.
Not very exciting packaging, though.
I had low expectations for this bar merely because of the 65% cacao. While I've gotten more used to eating bars with low (for me) cacao ratios due to so many weeks of Darker than Black, it's still pretty much a given that the darker the chocolate, the better I'll like it. And yet, this was pretty good!
I thought it might have been because it was "truffle" chocolate, but checking the ingredient list shows that seems to be a meaningless term. It doesn't include any real truffles, and it's not chocolate around a filling like chocolate truffles usually are. The only notable characteristic is that it achieved 65% cacao not by trying for that ratio directly, but by combining 60% and 72% cacao together with coconut oil. Maybe that was why it was so creamy? Sadly, there was no coconut taste, though. Everything could use more coconut.
There wasn't any stand-out characteristics of this bar otherwise. It was competently-executed chocolate.
The wavy pattern here is much more aesthetically pleasing.
schoolpsychnerd's Opinion
melishus_b came to visit--you can read all about that here. But relevant to this post is that she brought omiyage with her, chocolate from Seattle, since she knew we loved chocolate so much. One bar was milk chocolate, and we basically tore it straight open and ate it on the spot. The other was dark chocolate, and I took it and put it on top of the refrigerator among the rest of our chocolate collection so I can could use it for a future Darker than Black. And that moment has arrived.I really thought we had eaten chocolate from Seattle Chocolates before and that I had written about it on Darker than Black, but I was wrong. The specific shop I was picturing was the Moonstruck Chocolate shop in Portland, where we bought Moonstruck Edible Flowers & Cherries Dark Chocolate, and the other chocolate from Seattle that we've done was Almond Cherry from Theo Chocolate. That's good, because we've done enough that we've run into duplicates. But I really thought we had eaten Seattle Chocolate before. Maybe we just ate it when we bought it before I even started writing about it? 🤔
Maybe I'm just forgetful.
Not very exciting packaging, though.
I had low expectations for this bar merely because of the 65% cacao. While I've gotten more used to eating bars with low (for me) cacao ratios due to so many weeks of Darker than Black, it's still pretty much a given that the darker the chocolate, the better I'll like it. And yet, this was pretty good!
I thought it might have been because it was "truffle" chocolate, but checking the ingredient list shows that seems to be a meaningless term. It doesn't include any real truffles, and it's not chocolate around a filling like chocolate truffles usually are. The only notable characteristic is that it achieved 65% cacao not by trying for that ratio directly, but by combining 60% and 72% cacao together with coconut oil. Maybe that was why it was so creamy? Sadly, there was no coconut taste, though. Everything could use more coconut.
There wasn't any stand-out characteristics of this bar otherwise. It was competently-executed chocolate.
The wavy pattern here is much more aesthetically pleasing.
schoolpsychnerd's OpinionI liked this chocolate a lot. The thickness of the bar was really nice and it had a satisfying creaminess to it. I think I could have said more about the bar we ate when we got it, which was coffee based and we all know how i feel about coffee. I enjoyed this bar a lot and wish I had bought some more in the airport last weekend!I do too, now that she mentions it. We did buy a different kind of chocolate, though, so look forward to that next week!
